Caprese Omelette Recipe
A fluffy Italian-style omelette filled with fresh mozzarella, ripe tomatoes, and basil – a Caprese salad turned into a quick, healthy breakfast.
Print Pin Servings: 1 omelette
Calories: 320kcal
Cost: $3
Equipment
- 1 8-inch non-stick skillet Essential for perfect omelette texture
- 1 Silicone spatula Flexible, prevents omelette from breaking
- 1 Whisk or fork For smooth, well-mixed eggs
- 1 Sharp knife For clean tomato slices
- 2–3 Small bowls For organizing prepped ingredients
Ingredients
- 3 large eggs Room temperature for best results
- 2 oz fresh mozzarella cheese Torn into small pieces
- 1 medium ripe tomato Sliced into rounds, pat dry
- 6–8 leaves fresh basil Torn by hand
- 1 tablespoon olive oil or butter For cooking
- to taste salt & black pepper Seasoning
- 1 tablespoon heavy cream Optional, for extra fluffiness
- 1 clove garlic Optional, minced
- 1 pinch red pepper flakes Optional, for spice
- garnish fresh cracked black pepper or basil Extra flavor
Instructions
- Whisk eggs, season with salt and pepper. Slice tomato, tear basil, and prep mozzarella.
- Warm olive oil or butter in an 8-inch non-stick skillet over medium-low heat.
- Pour eggs into skillet, let set, gently move edges inward with spatula.
- Add mozzarella, tomato slices, and basil on one half of the omelette.
- Fold omelette over fillings and carefully slide onto a plate.
- Garnish with extra basil or a drizzle of olive oil. Serve hot.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 220g | Calories: 320kcal | Carbohydrates: 5g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 370mg | Sodium: 430mg | Potassium: 450mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1200IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 2mg